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When fruits and vegetables are in season, they taste the best and they are usually the least expensive then. Therefore, one of the best methods to preserve their freshness is by freezing.
Freezing is simply the process of preserving food by lowering the temperature to inhibit microorganism growth with the aid of a refrigerator, fridge, or freezer. However, learning how to properly freeze fruits and vegetables can help you enjoy their flavor and freshness long after the season has passed. In this article, I will be walking you through tips on how to freeze fruits and vegetables to preserve freshness.
Read on for an informative learning experience.
Fruits, unlike vegetables, do not require blanching and can be frozen whole. You can simply separate them on trays first so they can freeze separately. Follow this quick guide to learn how best to preserve fruits by freezing.
You can freeze your fruits to preserve their freshness for a long time after harvest by following these simple steps.
1. Wash the fruits and set aside any that are damaged.
2. Some fruits freeze best when prepared with sugar or sugar syrup. Fruits for cooked desserts can be thoroughly coated in sugar before freezing to help retain firmness. Blueberries, currants, and cranberries freeze better sugar-free.
3. To freeze delicate berries like strawberries or raspberries, place them on a baking sheet in a single layer. Transfer to a plastic freezer bag or container once frozen. Delicate berries can also be prepared with sugar or sugar syrup.
4. To freeze fruits that brown easily like apples, peaches, nectarines, and apricots, treat first with Vitamin C powder or in an ascorbic acid wash before placing them in the freezer.
5. For some fruits, you can slice them and dip them in an acidulated water bath containing water and lemon before drying and freezing them. How to Freeze Vegetables?
Most vegetables must be blanched before being frozen. Blanching is the process of scalding vegetables in boiling water before freezing to stop the activities of enzymes and the loss of nutrients.
Here is a guide on the steps to follow to blanch vegetables before putting them in the freezer.
1. Bring a large pot of lightly salted water to a boil over high heat. Also, prepare a bowl of ice water to drop the vegetables into after they have been scalded.
2. Plunge your vegetables into the boiled water in small batches so that it quickly returns to a boil.
3. Blanching begins when the water returns to a boil.
4. Blanch small vegetables like peas for just one minute, beans for around two minutes, and sliced whole vegetables like carrots for three to four minutes.
5. Remove the blanched vegetables from the boiling water and drop them into a bowl of ice-cold water. This ends the blanching process.
After blanching is completed, pat the blanched vegetables dry and freeze the vegetables quickly by spreading them in a single layer on a rimmed sheet pan.
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